The Boho Baker’s Cinnamon Doughnut Cake
- For the Cake
- 200g golden caster sugar
- 190g self raising flour
- 55g unsalted butter
- 120ml buttermilk
- 2 eggs
- 3tbsp olive oil
- 1tsp vanilla extract
- 1tsp baking powder
- 1/2tsp cinnamon
- 1/2tsp treacle
- Pinch salt
- For the coating
- 90g unsalted butter
- 50g golden caster sugar
- 50g light brown sugar
- 1/2tsp cinnamon
The Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of guest recipes for us, celebrating the best of our local produce. Follow her on instagram @thebohobaker
Who doesn’t love a doughnut? This cake has all of the delicious flavours of a cinnamon doughnut but in a cake!
- Preheat your oven to 180C/gas mark 4. Grease and line a loaf tin and set aside.
- Combine the oil, butter, and sugar in a large bowl. Add the eggs and vanilla extract, whisking until smooth.
- Stir in the flour, baking powder and salt. Add the buttermilk and give the batter a final stir to ensure no lumps remain.
- Pour half of the batter into a separate bowl and stir in the cinnamon and treacle. Add the batter to the loaf tin a spoonful at a time, alternating between the the vanilla and the cinnamon mixes. Give the batter a swirl using a skewer or knife, and pop it in the oven for 45 minutes.
- Whilst the cake is baking, combine the sugars and cinnamon on a tray or plate that is large enough to hold the cake. Melt the butter in a separate dish.
- When the cake has finished baking, leave it in the tin to cool slightly for ten minutes. As soon as the tin is cool enough to handle, remove the cake and brush the top and sides with the melted butter. Roll the cake in the sugar coating, before sprinkling any excess over the top of the cake. This cake is best enjoyed warm, but can be stored in and airtight container for up to a week.